Mahi Mahi with Korean Dipping Sauce


4 8-oz. portions Mahi Mahi

1/2 c. soy sauce
3 tbsp. rice vinegar (unseasoned)
2 tbsp. sesame oil
4 tbsp. brown sugar
2 green onions, thinly sliced
2 tsp. pureed garlic (also called ground garlic)
2 pinches cayenne pepper or 2 dashes of hot sauce

Combine soy sauce, rice vinegar, sesame oil, brown sugar, green onions, garlic puree and cayenne or hot sauce in small bowl. Put half of mixture into a medium-sized Ziploc bag with the pieces of fish and marinate at room temperature for 10-15 minutes. While fish marinates, spray grill with non-stick spray or wipe with olive oil, then preheat grill to medium-high. Place fish on grill top side down and grill 2-3 minutes. Rotate 45 degrees on same side and cook 2-3 minutes more to get criss-cross grill marks. Turn fish over and cook an additional 3-4 minutes. Total cooking time should not exceed 10 minutes or so. Be careful not to overcook — the fish should feel barely firm when done. Serve hot, with dipping sauce on the side. Makes 4 servings.